Miranda’s Kitchen: Velvet beetroot & bitter chocolate cupcakes

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Valentines Day is packed with pressure – but you can treat yourself (or someone you love if you wish) to a real treat, even if the gods of love don’t deliver!

These rich, chocolatey bites are tasty, rich and packed with a deeply moreish surprise ingredient – beetroot!

Makes 10 cup cakes

Ingredients:

120g plain flour

1 1/2 tsp baking powder

60g good quality cocoa powder

150g golden caster sugar

17g cooked chopped beetroot

2 eggs

140ml vegetable oil

1tsp vanilla bean paste

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Icing

150g full fat cream cheese

100g icing sugar

Decorate with a dust of cocoa powder or if you want some extravagance add a little gold leaf and melted dark chocolate.

Method

Sieve the flour, baking powder & cocoa

Mix in the sugar

In a food processor add the beetroot, oil, eggs and vanilla then blend until smooth.

Add the dry ingredients and blend until fully incorporated.

Pop into cake cases and cook in the oven for approximately 15 minutes cool on rack.

Mix the cream cheese and icing  take a teaspoon and dollop onto the cupcake smooth with back of spoon and then decorate.

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